dileenthompson 
The ultimate “set it and forget it” meal. The pan does all the work, creating a beautiful sauce while everything roasts together.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 bunch of asparagus, ends trimmed
- 1 lemon, sliced
- 3 tbsp olive oil
- 1 tsp dried oregano (or Italian seasoning)
- 1/2 tsp garlic powder
- Salt and black pepper to taste
Instructions:
- Prep: Preheat your oven to 400°F (200°C). Place the chicken breasts and asparagus on a large baking sheet.
- Season: Drizzle everything with olive oil. Sprinkle the oregano, garlic powder, salt, and pepper over the chicken and asparagus. Use your hands to toss and coat everything evenly.
- Arrange: Arrange the lemon slices around the pan.
- Cook: Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C) and the asparagus is tender-crisp.
- Serve: Squeeze the juice from the roasted lemon slices over the top before serving. Great with instant rice, couscous, or crusty bread to soak up the juices.
Lazy Reward: One pan to wash and a meal that looks and tastes like it came from a restaurant.
